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Topic: Tutorosso Tomato's for Pizza Sauce (Read 2941 times)

The other day i decided to make a pizza sauce.I had prepared my pizza dough properly with a slow cold rise36 hours and while that was in the fridge the day before ihad in the house (1) 28oz can of Tutorosso crushed tomato whichi seasoned using pecorino romano and oregano, basil a little sugarpepper and some salt. It sat in the fridge overnite. I then used it on my pizza the next day and i can only say that the taste was very bitter and not sweet at all. Am i correct in assuming that i should have usedtomato sauce not "crushed tomatoes"??

Anyone with knowledge on this subect please let me knowthe error of my ways. The family told me to cook the sauce first otherwisethey want me to buy pizza at Ciro's a very good pizzeria in my localNY neighborhood. Its funny how fast they'll turn on you !!

But than again my family (a bunch of crazy sicilians) is known for this!

Bitter. I'm not sure. Could they have been really acidic? When i make pizza at home i do just about exactly what you did only i use whole peeled tomatos instead of crushed and i drizzle them with a little evoo (along with the salt, pepper, sugar, and fresh basil.) I never cook my sauce, just a personal preference, but in this case if you didn't want to waste it maybe try cooking it and adding a bit more sugarand/or salt. That might help tame the bitterness.

Bitter. I'm not sure. Could they have been really acidic? When i make pizza at home i do just about exactly what you did only i use whole peeled tomatos instead of crushed and i drizzle them with a little evoo (along with the salt, pepper, sugar, and fresh basil.) I never cook my sauce, just a personal preference, but in this case if you didn't want to waste it maybe try cooking it and adding a bit more sugarand/or salt. That might help tame the bitterness.

I told my wife to use the sauce and cook it. She frequently makes plain and meat saucesso the can wont go to waste. I heard somewhere that cushed tomato has a totally different flavor thantomato sauce. I'm not sure why. I was hoping someone on the forum could give me insight.The bitterness was distinct. The pie cooked about 12 minutes at 550 deg. It was a sicilian pie!

Last week I tried a can of whole tomatoes - DELALLO brand. Totally bitter and could not be used. I threw them down the drain. My take is that sometimes you get a bad can, a bad batch etc. that has too much citric acid added in combination with the natural tomatoe acid. Net - POOR QUALITY

I have just ordered a new case of San Marzano DOP from an Italian goods distributor to avoid this type of situation.

What i noticed about the ingredients for the crushed tomatowas it had only salt. The tomato sauce had salt, onion, garlicand red pepper in it.

I guess the question i have is are all tomato sauces flavored like thetutorosso brand? It seems that the crushed style is not flavoredaside from just salt. Should i stay away from crushed, whole and pureewhen making and uncooked sauce and just stay with tomato sauce thathas flavoring already in it?

ARTALE: Good Afternoon. Your question is very interesting. I have never encountered that problem, maybe it is because I always cook my canned tomatoes. The theory that Cheesy has posed to you about the dried herbs & the acidity of the tomatoes has much validity. You see my friend there is the possibility that there is a chemical reaction when those two ingredients are together in an open can because oxygen is now in the mix, whereas, before there was no oxygen while the can was un-opened.Anyway, it is just a thought. What we both know is that if you should decide to cook the tomatoes now, I would suggest to you, mix in the dried herbs during the last few minutes of cooking because dried herbs turn bitter when cooked too long. Good Luck & have a nice day my friend. ~DINKS.

What you said about cooking your sauce is where the issue is.I have read many posts that mention not cooking the tomato'sare acceptable because the oven will cook the sauce on the pizza.

When i tried a teaspoon out of the can it tasted bitter.I am starting to beleive that each manufacturer's batch is a case by casebasis whereby you have to taste the sauce right out of the can to determine whether or not you will have to cook the sauce or be ableto just add seasoning, fridge and use.

I am not and expert on this subject but it would seem logical that somebatches of tomato's are much more bitter than others and would have tobe cooked in order to use effectively.